Preparation - In a medium saucepan, combine the butter, brown sugar and syrup. Bring to a boil, stirring occasionally. Remove from heat; cool to room temperature, then stir in the milk. In a large mixing bowl, combine the flour, baking soda and ginger. Stir in the the cooled syrup mixture until thoroughly blended. Divide the dough in half. Wrap each piece of dough in waxed paper and chill for at least 3 hours. On a lightly floured surface, roll each piece of dough to about 1/8" thick. Cut the dough with leaf shaped cookie cutters. Place on ungreased cookie sheets, at least 1" apart. Use a large toothpick to carve leaf vein markings in each cookie. Bake in a preheated oven at 375º for 6 to 8 minutes or until the bottom of the cookies are very lightly browned.